Second Fermentation: Refining Your Kombucha

Recipes for the Second Fermentation

Please note for every preparation: If many bubbles are visible in the bottle, pressure should be carefully equalized. Ideally, once a day.

Ginger-Lemon Kombucha

What you need:

• 4 glass bottles á 200 ml
• 8 slices of peeled ginger
• 3 bottles of KOMBUCHERY Original
• 30 ml freshly squeezed lemon juice

Here's how to do it:

1. Divide the kombucha into 4 bottles.
2. Peel and wash the ginger slices and distribute them into the bottles.
3. Fill lemon juice in equal proportions into the bottles.
4. Seal the bottles.
5. Let the kombucha ferment at room temperature for at least 3 days. Then place it in the refrigerator to stop the fermentation again.

Cranberry-Ginger Kombucha

What you need:

• 500 ml finished kombucha
• 2 tablespoons cranberry juice
• 1 teaspoon grated ginger (if you don't like ginger much, you can also use freshly squeezed orange juice)

Here's how to do it:

1. Pour 1 liter of fermented kombucha into a pressure-safe swing-top bottle.
2. Add the ginger and cranberry juice. If you want a stronger cranberry flavor, you can double the amount of cranberry juice.
3. Close and secure the bottle lid.
4. Let the drink ferment at room temperature for 5 days, then place the bottles in the refrigerator.

Cranberry juice brings a tart, fruity-sour note to the kombucha. Together with ginger, a strong aroma of fruitiness, acidity, and spicy heat is created.

Kombucha with Flowers

What you need:

• 800 ml finished kombucha
• 1 small elderflower umbel
• 10 to 15 chamomile blossoms
• 3 lavender blossoms
• 3 rosebuds (dried, they have more aroma)

Here's how to do it:

1. Pour the kombucha into a swing-top bottle.
2. Shake out all the blossoms to free them from pollen and small critters.
3. Pluck off the small elderflower umbels.
4. Separate the chamomile and lavender blossoms directly behind the flower heads from the stem.
5. Add all ingredients to the bottle.
6. Seal the bottle and let it stand at room temperature for 1 to 3 days. Taste it occasionally.
7. When the taste and carbonation content are suitable, filter the ingredients and store the kombucha in the refrigerator.

Elderflower, chamomile, lavender, and rose blossoms bring floral, sometimes slightly tart aromas to the second fermentation.

For beverages, only use edible and, if possible, untreated blossoms. If you collect plants yourself, you should also be sure that you can clearly identify the respective plant.

Minty Strawberry Kombucha

What you need:

• 800 ml finished kombucha
• 3 tbsp chopped strawberries
• 6 to 10 peppermint leaves (depending on desired intensity)

Here's how to do it:

1. Add the strawberry pieces and mint leaves to the fermentation bottle.
2. Seal the bottle and let the mixture ferment at room temperature for 1 to 3 days.
3. After one day, you can already taste the drink. If the taste and carbonation level are to your liking, enjoy the drink immediately or store it in the refrigerator.

Strawberries bring natural sweetness and a fruity aroma to the kombucha. Mint complements with a fresh, slightly cooling flavor note. Together, a particularly summery variation for the second fermentation is created.

You can find more delicious recipes and book recommendations here on our blog.

FAQ

How long does kombucha last after second fermentation?

There is no general shelf life for homemade fermented kombucha. It depends, among other things, on hygiene, recipe, fermentation degree, residual sugar, ingredients, and storage.

Cooling significantly slows down further fermentation, but does not necessarily stop it completely. Self-made kombucha should therefore be processed cleanly and stored refrigerated.

In case of visible mold, unusual odor, or other abnormal changes, self-fermented kombucha should no longer be consumed.

What ingredients can kombucha contain?

The composition of kombucha depends on the tea, culture, sugar, fermentation time, and production method.

Typically, various microorganisms, organic acids, components of the tea used, and other fermentation products may be present.

Not every kombucha automatically contains the same vitamins, minerals, microorganisms, or other substances in nutritionally relevant quantities.

Does kombucha contain alcohol?

Alcohol can be produced during kombucha fermentation. The alcohol content depends, among other things, on the recipe, culture, fermentation time, temperature, and storage.

In homemade kombucha, the alcohol content can fluctuate more widely than in commercially produced products.

For bottled products, the current product labeling is decisive. Pregnant women, nursing mothers, and parents should seek individual medical advice regarding consumption and the alcohol and caffeine content of the specific product.